Grilled Sea Bream Stuffed with Wakame Seaweed and Bamboo Shoots and Topped with Pepper Leaf-Buds Miso Tips: The sea bream should be juicy, and the surface hot from grilling. (Do not overcook) The wakame seaweed and bamboo shoot mixture stuffing in the fish must be heated to 60 oC or higher. If undercooked, it will not only affect the taste, but the sterilization of the food as well. While using the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected. Akihiro Tamego Serves 4 Main ingredients: 4 (60g each) sea bream fillets with skin 20g wakame seaweed 40g bamboo shoots 3/2 tablespoons mayonnaise Salt 6 tablespoons pepper leaf-buds miso 20g lightly pickled ginger Cut the fish from the side into halves without cutting it through and spread open. Sprinkle salt. Roughly mince the wakame seaweed and bamboo shoots, season with mayonnaise and salt, and divide into 4 equal portions. Place one portion of 2. on each piece of the fish, fold the fish over the filling and roll in plastic wrap. Being careful to keep sanitary, place the rolled fish in a shrink bag for vacuuming, and vacuum pack. Dip the bag in boiling water to shrink, then in ice water to cool rapidly. Cook in a steam oven at 65oC until the center temperature reaches 60 oC for approx. 30 minutes. Remove the rolled fish from the bag and the plastic wrap. Apply pepper leaf-buds miso on the fish, and grill on a griddle till the surface turns slightly brown. Serve on a dish and garnish with lightly pickled ginger on the side. Home | Tsuji Academy | Recipes Go to NTT Gourmet